Pan-Fry

Roasted Mushroom Fried Rice

by:
November 30, 2020
5 Stars
Roasted Mushroom Fried Rice
Photo by Esther Choi
Watch This Recipe
Roasted Mushroom Fried Rice
  • Prep time 10 minutes
  • Cook time 50 minutes
  • Serves 4
Ingredients
  • 2 pounds mixed wild mushrooms (like shiitake, oyster, enoki, hon shimeji, or similar)
  • 5 garlic cloves
  • 1 splash neutral oil
  • 1 pinch kosher salt
  • 1 pinch freshly ground black pepper
  • 4 cups cooked white rice, completely cooled
  • 1 tablespoon soy sauce, or to taste
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce
  • 2 tablespoons unsalted butter
  • 3 to 4 large eggs (1 per person)
  • 1 bunch scallions, chopped
  • 2 red finger chiles, sliced thinly
  • 1/2 cup cup cilantro, chopped
  • Toasted sesame seeds
In This Recipe
Directions
  1. Heat the oven to 400°F. Clean the mushrooms and cut them into pieces. Roast the mushrooms for 30 to 40 minutes, checking every 20 minutes and tossing for even roasting.
  2. When the mushrooms are toasted and crispy, place the roasting tray on your stovetop and turn the heat to medium-low. Add the rice and gently work it into the mushrooms. Add the soy sauce, fish sauce, and sesame oil. Mix well and adjust the salt if needed.
  3. Break the butter into small pieces and dollop it around the edges of the pan.
  4. Make small wells in the rice and crack the eggs into them. Let them steam and fry until the eggs are totally cooked. When you hear the bottom sizzling and getting crispy, the rice should be ready to serve.
  5. Garnish with the scallions, chile, cilantro, and toasted sesame seeds.
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4 Reviews

Claire P.
Claire P. October 8, 2021
It looks wonderful, definitely going to try it with the mushroom haul I made from our local Global market. One little thing kind of put me off....the black sweatshirt (with the up-close camera view over your shoulder) might not be the best choice ;-)
 
Hannah M.
Hannah M. May 31, 2021
I think this recipe needs to be rewritten! I watched the video since certain ingredients aren't even mentioned in the instructions! Looks delish tho and can't wait to try the finished product tonight
 
Rici
Rici March 2, 2021
Great recipe, thanks.

We basically stopped eating rice a few years ago, because the rice grown here (in Peru) requires a lot of irrigation, which is problematic both for the environment and for the corruption inherent in large irrigation projects. But quinoa is abundant, as are other native pseudograins, and I always have leftover quinoa in the fridge. So I made it as shown but substituting the rice with quinoa, and it came out fantastic. Highly recommended.
 
Nicole L.
Nicole L. December 5, 2020
I made this for dinner tonight and OMG! My husband was drooling from the smell of the mushrooms and then when I finally served it, he ate it in 3 minutes flat. Absolutely incredible, super tasty and a great recipe. It’s staying in our dinner rotation! 5/5